Make Israeli Cauliflower
Ian from Canada.
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(1.5-2 Lb) Head Cauliflower With Leaves
2 gallons
Water
7 tablespoons
Sel Gris (Celtic Sea Salt)
3 tablespoons
Extra Virgin Olive Oil
Preheat Oven to 550 degrees Fahrenheit. Boil 2 gallons of water in large pot
1
Trim stem of cauliflower so that it can sit flat on a baking sheet.
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Once boiled, mix in 3 ounces of Celtic sea salt (sel Gris) into the water until dissolved.
3
Place cauliflower in pot with heat proof plate on top of it to ensure it stays submerged.
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Boil until it is tender (12-13 mins). When fork meets no resistance, it’s ready.
5
Remove cauliflower and let drain.
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Place it stem side down on baking sheet. Let it stand until has cooled and is dry to touch (15min)
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Spread 1 tablespoon of olive oil evenly over cauliflower. Sprinkle 1.5 oz of sea salt all over it.
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Bake at 550F for ~25 mins (until dark brown)
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Remove from oven and rub with 2 tablespoons olive oil (serve hot)!
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